Traditional Cameroonian Ndole Served With Boiled Rice & Bobolo

Traditional Cameroonian Ndole Served With Boiled Rice & Bobolo

This is one of my favourite Cameroonian dishes. I love it because it’s so simple yet so different. I had been craving this for weeks before I cooked it. Growing up, my dad cooked it for me all the time and I remember being in the kitchen and helping him while he cooked. Ndole is also known as bitter-leaf or vernonia. It has great health benefits, extremely good for the body and can reduce the risk of getting diseases such as diabetes and cancer. Even though it’s called bitter-leaf, it’s not actually that bitter, it has quite a mild flavour once it’s been thoroughly washed. You can also cook it with Egusi and in other ways too but in Cameroon we cook it with groundnut. I hope you love this as much as I do. You can cook it with all types of meat but I used mutton in this recipe.

1Kg Mutton Shoulder
2 Onions
Knorr Cubes (To your taste)
Salt (To your taste)
1/2 Teaspoon Thyme
4 Scotch Bonnet Chillies (none Or less depending on you)
A small bag of uncooked peanuts
1 Packet Bitter Leaf (Ndole)
Bobolo (Fermented Cassava)
250g Prawns
2 Tablespoons Crayfish
2 Big Spoons of Sunflower Oil
3 Ripe Fresh Tomatoes


Firstly soak the peanuts in hot water to get them soft. Then place your meat in a pan and bring to boil, add onions, salt, knorr cubes and chilli. while that’s boiling, drain the peanuts, place in a food processor with one tomato and chilli as well as some water each time. I would say split into about three batches. Make sure its well blended, you want the mixture to be very smooth. Once that’s done, place your rice in another pan and let it cook, this should take about 20mins, I like to add about a tablespoon of butter to the rice because it gives it a very lovely aroma and taste. At this point you can also steam your bobolo also takes about 20mins to cook. Now, check the your meat is very soft and tender, then add the blended peanuts to it and bring to boil, let it simmer for about 15mins. Add the sunflower oil, the crayfish and the prawns. Let that cook for about 15 more minutes, finally add the Ndole (bitter leaf). After 5mins, you can take it off the heat! Voila!!! Ready to serve! Bon Appétit!!!!

P.S. Ingredients can be found in Nigerian, Cameroonian, Indian or Pakistani shops.


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